San Francisco-style Scallop Ceviche

Rinse the bay scallops under cold water and pat dry with paper towels, removing any side muscle if present.

Cut the scallops into uniform bite-sized pieces, about ½ inch cubes, and place in a non-reactive bowl (glass or ceramic).

Pour the lemon juice over the scallop pieces, ensuring they are completely submerged, and refrigerate for 10 minutes to allow the acid to begin curing the seafood.

While the scallops cure, roast the red bell peppers over an open flame or under a broiler until the skin is charred on all sides, then place in a sealed plastic bag for 5 minutes to steam.

Peel away the charred skin from the peppers, remove seeds and ribs, then cut into thin strips or dice into small cubes.

Drain excess lemon juice from the scallops, reserving about 2 tablespoons of the marinade in the bowl.

Add the roasted red peppers, balsamic vinegar, extra-virgin olive oil, and cayenne pepper to the scallops and gently fold to combine without breaking the delicate seafood.

Taste and adjust seasoning with salt as needed, then let the ceviche rest at room temperature for 5 minutes to allow flavors to meld.

Arrange the avocado slices on a serving platter or in individual bowls, then spoon the scallop ceviche mixture over the top and serve immediately.